Chile-Red Pepper & Ginger Soy Beef Lettuce Cups

We are smack dab in the middle of Pepper Week sponsored by Divemex, and I am loving it!! The twitter party was a hit, and I won a prize! I l-o-v-e winning prizes!! There were so many delicious recipes shared this past Thursday. I can’t wait to see what’s on the pepper party menu today. Here are a few of my favorite recipes from the party so far.

Don’t forget about the other Pepper Party giveaways!

A big thank you to Divemex for donating today’s prize! Did you know the growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere? But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Learn more about Divemex by following them on FACEBOOK.

Today’s recipe was actually the dish I chose from this past month’s Pass the Cookbook Club. I was going to post it with a group, but had such a busy week I skipped posting it for a little sanity. But it’s was just too good not to share. So here we are. A couple weeks late, but bringing a flavor punch to your mouth!

The sesame oil in the marinades is SO good! The layers of flavor and delicious of this dish can’t be put into words. It makes me want some more Korean cooking in my life! The original recipe calls for halved cherry tomatoes instead of bell peppers. I’m not a raw tomato girl, so I subbed out for some crisp peppers and they worked great! Instead of regular kebabs I chopped up the meat and peppers, and turned them into lettuce cups. They are fresh and flavorful and I can’t wait to make these kebabs again.

Don’t forget to check out all the other Pepper Party recipes being shared today!

Heat a grilling pan or griddle over medium-high heat. Place skewers on the hot grill. Brush skewers with steak marinade to coat liberally. Cook the skewers for 1 to 2 minutes on each side until steak is browned and cooked medium rare.

Remove skewers from grill; cool for 5 to 10 minutes until you are able to handle the food. Chop steak and peppers into small pieces. Serve with lettuce cups and rice.

To Assemble:

Take a lettuce cup, add a spoonful of rice, top with a heaping spoonful of steak and peppers. Wrap lettuce over filling and eat!